Description
This Mushroom Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy mushroom sauce made with sautéed mushrooms, beef broth, white wine, and aromatic seasonings. Perfectly balanced flavors and a rich, silky sauce make it an ideal comforting meal served best with mashed potatoes, buttered noodles, or roasted vegetables.
Ingredients
Scale
For the Chicken and Mushrooms
- 10 oz. mushrooms (button or baby bella)
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 Tablespoons olive oil
For the Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce as a substitute)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water (to mix with cornstarch)
- ⅓ cup heavy cream
Instructions
- Prepare the Broth Mixture: Combine beef broth, chicken bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme in a bowl. Set aside to allow flavors to blend.
- Make Cornstarch Slurry: In a sealable container, add 3 tablespoons cold water and 3 tablespoons cornstarch. Shake well until fully combined and set aside in a cool place.
- Prepare Mushrooms: Gently rinse mushrooms and pat completely dry. Slice mushrooms if larger than bite-sized.
- Slice Chicken: Slice chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick. Pound gently with a meat tenderizer if necessary to even thickness and help them plump while cooking.
- Cook Mushrooms: Over medium-high heat, melt the butter in a skillet. Add mushrooms in a single layer without overcrowding. Let them brown on one side undisturbed for 3-4 minutes, then flip and brown other side. Add more butter or a splash of olive oil if needed. Remove browned mushrooms to a plate.
- Dredge and Season Chicken: Lightly sprinkle salt and pepper on both sides of the chicken slices. Dredge each piece in flour, tapping off excess.
- Sear Chicken: Heat olive oil in a large pan over medium-high heat. Add up to 3 chicken pieces at a time, leaving space between them. Cook for 4-5 minutes on each side until golden brown and crusty. Remove cooked chicken to a plate. Repeat with remaining pieces. Adjust heat as necessary and add oil if needed.
- Deglaze Pan: Turn off heat and remove excess oil but keep browned bits (fond) in the pan. Add white wine and minced garlic. Turn heat to medium and use a spatula to scrape bottom of pan. Cook gently for about 4 minutes until wine reduces by half.
- Simmer Sauce: Add prepared beef broth mixture to the pan. Increase heat slightly and bring to a gentle boil. Let it bubble and reduce for 10 minutes to deepen flavors.
- Thicken Sauce: Shake cornstarch slurry well and gradually stir it into the simmering sauce. Stir continuously to avoid lumps as the sauce thickens. Reduce heat to low once desired consistency is reached.
- Add Cream and Mushrooms: Slowly stir in the heavy cream. Add the cooked mushrooms back into the sauce and mix well.
- Reheat Chicken: Return the seared chicken pieces along with any juices from the plate into the sauce. Spoon sauce over. Cover the pan partially and let the chicken warm through for about 5 minutes before serving.
- Serve: Serve the mushroom chicken hot, ideally with mashed potatoes, buttered noodles, or roasted green beans or asparagus on the side.
Notes
- The nutritional information is an estimate and is calculated per serving. This recipe makes 4 servings.
- Use dry white wine for deglazing; if you prefer not to use alcohol, you can substitute with additional beef broth or white grape juice, though flavor will vary slightly.
- Keep the mushrooms spaced apart while cooking to allow browning and crisping rather than steaming.
- Adjust the heat during searing to prevent burning but maintain a nice crust on the chicken.
- Make sure to stir the cornstarch slurry continuously into the sauce to avoid lumps.
Keywords: mushroom chicken, creamy mushroom sauce, pan-seared chicken breast, comfort food, chicken with mushrooms